Best of Emilia-Romagna Cooking Class | Thurs Apr 30

About this experience

English audiences might not hear the name "Emilia-Romagna" all that often, but the iconic foods of the region - like lasagna alla bolognese, tortellini in brodo, Prosciutto di Parma, Parmigiano-Reggiano, Balsamico di Modena, and so on - are world renowned. So too are its wines, like Lambrusco, Sangiovese, Barbera and Trebbiano. In fact Italians often call Emilia-Romagna the country's "food valley" because of its critical importance to Italian cuisine. 

During tonight's class we'll be making some of the region's most famous dishes (cappelletti, zuppa inglese), but you'll also have the opportunity to try some lesser known ones too! 

ABOUT TONIGHT'S CLASS 

On arrival you'll be treated to freshly made gnocco fritto, a popular savoury snack accompanied by a sampling of regional salumi and cheeses. 

Then it's time to get cooking! We'll start by making homemade pasta and the stuffing for cappellini in brodo, before rolling, cutting and shaping the pasta into little hat-shaped pockets. 

Next we'll prepare the main course - we'll bread the veal cutlets, then chop the mixed veggies for our two sides, and get them slow cooking while we prepare dessert. 

To make our mini zuppe inglesi we'll prepare crema pasticciera (custard) from scratch, then layer it with (liquor infused) sponge cake and chocolate and top it with fresh berries, before putting it in the fridge to set. 

Last but not least, we'll boil and bowl the pasta with broth, and fry up the cutlets, before sitting down to enjoy the meal we've prepared together! 

MENU 

Gnoccho fritto - A popular streetfood of the region, these fried savoury snack are accompanied with traditional salumi and cheeses 

Cappelletti in brodo - Homemade stuffed pasta, in the shape of "little hats" (cappelletti), stuffed with meat, cheese and herbs, and served in homemade chicken broth

Cotoletta alla bolognese - Veal cutlets Bologna-style: breaded, fried in butter, then topped with Prosciutto di Parma and a dusting of Parmigiano-Reggiano 

Fricandò romagnolo - Romagna-style vegetable stew, similar to ratatouille, with potato, peppers, zucchini and tomato. 

Verza stufata - Northern Italian style braised Savoy cabbage  

Zuppa Inglese - Aka "Italian Trifle," served in mason jars: layers of custard, chocolate and sponge cake, infused with Marsala and topped with fresh berries 

 

BEVERAGES 

A selection of wines, beers and soft drinks will be available for purchase at the event. Our wine list can be viewed here: https://cucinato.ca/collections/wines

We also offer corkage, the fee is $15 per bottle. 

 

TERMS & CONDITIONS 

• No refunds after purchase
• Exchanges (one per ticket) permitted up to 5 days prior to the event.
• Tickets to Cucinato events are transferable - you can give them to someone else if you can’t attend (but please notify Cucinato in advance!)
• We will do our best to accommodate dietary needs – please contact us before booking